Lou's Recipes II

This week I am sharing more recipes from my friend in Wyoming. Like I said last week - “she is a very good cook” so I’m sure that you will enjoy making and eating any of the following recipes.

Salmon Dip

8 oz. cream cheese, softened
2 T. onion
1 Large can red or pink salmon, skin and bones removed
1 1/2 T. lemon juice
1/2 t. liquid smoke
1 t. horseradish
In bowl mix together all ingredients. Serve with crackers and/or fresh vegetables.

Deluxe Ham Omelet

1 t. butter
3 eggs
2 T. half and half
2 T. chives, snipped
1/2 t. garlic salt
1/4 t. ground black pepper
1/2 c. fully cooked him, finely chopped
2 T. green pepper, chopped
2 T. tomato, sliced
2 fresh mushrooms
2 T. cheddar, shredded
2 T. mozzarella cheese, shredded
In small bowl, beat: eggs, half-and-half, chives, garlic salt and pepper.
In 10-inch non-stick skillet, over medium heat, melt 1 t. butter; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath.
Sprinkle with ham, green pepper, tomato and mushrooms.
When eggs are set, remove from heat; fold omelet in half.
Sprinkle with cheeses; cover for 1-2 minutes or until melted.

Crockpot Morning Casserole

Start this the night before and a unique breakfast will be ready for you in the morning.
1 (32 oz.) bag frozen hash brown potatoes
1 lb. bacon diced, cooked and drained OR
1 b. cooked ham, cubed
1 medium diced onion
1 green bell pepper, diced
1 1/2 c. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 c. milk
1 t. salt
1 t. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese, Beat the eggs, milk and salt and pepper together. Pour over the crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Mock Crab Louis Salad

2 eggs, hard boiled
1/2 c. frozen peas, thawed
1 1/2 c. imitation crab meat, cubed
1/4 c. celery, chopped
2 T. onion, finely chopped
2 T. green bell pepper, finely chopped
1 medium tomato, chopped
6 T. mayonnaise
2 t. ketchup
1/2 t. prepared horseradish
1/2 t. Worcestershire sauce
salt
pepper
In small bowl, mix: mayonnaise, ketchup, horseradish, Worcestershire sauce, salt and pepper.
In another bowl, combine peas, crab, celery, onion and bell pepper. Pour dressing over and toss to coat.
Cover and refrigerate for one hour or until chilled.
Serve on a lettuce-line plate with sliced eggs and tomato. 2 servings

Harriett’s Gooey Cinnamon Buns

Prepare:
1 recipe sweet dough
Roll out; spread with melted butter; sprinkle with sugar and cinnamon
Roll up; cut 1/2-inch slices
Melt and place in bottom of pans:
1 c. light Karo syrup
1 c. dark Karo syrup
1 c. white sugar
1 c. brown sugar
1 c. chopped nuts
1/2 c. melted butter
Place slices on gooey syrup.
Let rise and bake according to sweet dough recipe.

Classic Custard

(A “my favorite recipe!” sticker!!)
Preheat oven to 325 degrees; spray a deep 2-quart souffle dish with cooking oil.
In large bowl, whisk together:
6 large eggs
3/4 c. sugar
1/4 t. salt
In a large, heavy saucepan, over medium heat, cook:
4 c. 1% low-fat milk
to 180 degrees or until tiny bubbles form around edges. DO NO BOIL!
Removed milk from heat and gradually add to egg mixture, stirring constantly with a whisk.
Stir in:
1 1/2 t. vanilla
Pour into a souffle dish; place casserole in a 9x13-inch (or larger) baking pan. Sprinkle with cinnamon & sugar mixture.
Add hot water to depth of 1 inch.
Bake 50 minutes until a knife inserted in center of custard comes out almost clean.
Remove dish from pan.
Serve custard warm or chilled
Yield: 4 large custard cups/lids

Strawberry Elegance

Preheat oven to 350 degrees.
In bowl, mix:
1 c. sifted flour
1/4 c. brown sugar
1/2 c. chopped walnuts
1 stick unsalted butter, melted
Spread evenly in jelly-roll pan; bake 20 minutes, stirring every 5 minutes, cool.
Spray 9x13-inch baking pan; spread 2/3 flour mixture in pan.
FILLING
10 oz. package frozen strawberries OR
3 c. fresh strawberries, sliced
1/2 c. sugar
In mixing bowl, beat on high to stiff peaks:
2 egg whites
1/2 c. sugar
2 T. lemon juice
Transfer to a bowl; in same mixing bowl, beat until stiff:
1 c. heavy whipping cream
1 T. cornstarch
2 T. powdered sugar
On crust, layer:
2 bananas, sliced
Fold strawberries into egg whites and whipped cream.
Spoon ton top of bananas. Top with remaining crumbs. Freeze 6 hours or overnight.
Cut into squares and serve with chocolate syrup.
Yield: 12-15 squares Print this post